Aquafaba Chocolate Mousse Recipe

You know how, when you buy chickpeas in a can, they come in this thickish, off-yellow juice, not entirely appetizing to be honest, that you pour down the sink without even thinking about it?

Well, as it turns out, this chickpea brine has properties remarkably similar to those of egg whites: it’s a snot-like (graphic! sorry!) liquid that’s full of protein, and can be whisked to form a beautifully flowy mousse, peaks and all.

This was first revealed in 2014 by a Frenchman named Joël Roessel, author of the blog Révolution Végétale, though the “discovery” results from the incremental efforts of different vegan experimenters.

Since then, aquafaba — as the name was later coined — has taken the vegan world by storm, conveniently solving all baking problems that stem from not being able to use egg whites, without resorting to icky, super-processed egg replacers.

Aquafaba makes it possible to make vegan meringues (!), but the minute I heard about it, my brain went straight to vegan chocolate mousse (need I remind you what my blog is called?).

Mini Cookbook of Vegan Staples

It’s not just me, of course. There are a few recipes floating around on the Internet, but my different trials have led me to the formula I outline below, which has you weigh the amount of chickpea juice you have, and use the same weight in chocolate.

This is really handy because you don’t always get the same amount of aquafaba from can to can, and the idea here is to use what you have — not open a second can if you’re a few tablespoons short.

Aquafaba Chocolate Mousse

For this super easy recipe I don’t add any sugar beyond what’s in the chocolate itself. I use a pinch of salt to enhance the flavors; a little cream of tartar to get more volume from the aquafaba and stabilize the mousse; and some cacao nibs for a little crunch and visual appeal.

What this gets you is my platonic idea of a chocolate mousse: an airy texture that sighs when the spoon dips in, then melts voluptuously on your tongue with an intensely chocolaty, not-too-sweet flavor — and zero chickpea undertones. That’s a promise.

So, why make this? Several reasons:

  • If you’re vegan, obv.,
  • If you can’t have eggs because of an allergy or intolerance,
  • If you’re making chocolate mousse for a pregnant woman (bless your heart) or somebody with a compromised immunity who can’t have raw eggs,
  • You hate food waste and are happy to make such a gratifying use of that weird chickpea brine from the can,
  • If you’re a curious cook who likes to play around and try new things,
  • If you have an emergency need for chocolate mousse — not judging — and you don’t have super fresh eggs suitable for eating raw. Just keep good chocolate and a can of chickpeas on hand at all times, and you’re golden!

An amazing recipe for aquafaba chocolate mousse, made with the whipped juices from a can of chickpeas. Delicious, fun, and vegan!

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

Aquafaba Chocolate Mousse Recipe

Prep Time: 15 minutes

Total Time: 2 hours, 15 minutes

Serves 6.

Aquafaba Chocolate Mousse Recipe

Ingredients

  • 180 grams (3/4 cup) aquafaba, i.e. the drained juices from a 400-gram (15-ounce) can of chickpeas (preferably organic, BPA-free, no salt added, remember to breathe)
  • 180 grams high-quality dark chocolate (I use Manjari 64% couverture chocolate)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice (optional; see note)
  • 1 tablespoon cacao nibs

Instructions

  1. Have ready 6 serving glasses or cups, about 120 ml (1/2 cup) each.
  2. Pour the aquafaba in a clean mixing bowl, or the bowl of a stand mixer, and set aside.
  3. Place the chocolate in a double boiler and heat until just melted. Pour into another mixing bowl and allow to cool for a few minutes.
  4. Using an electric whisk or the whisk attachment of a stand mixer, whisk the aquafaba, salt, and cream of tartar to soft peaks. This should take 2 to 3 minutes.
  5. Gently stir a third of the whipped aquafaba into the melted chocolate, until fully incorporated.
  6. Fold in the remaining aquafaba in two additions, using a spatula and lifting the mixture in a circular up-and-down motion to avoid deflating it, until fully incorporated.
  7. Pour into the prepared cups, level the surface with the spatula, and sprinkle with cacao nibs.
  8. Transfer to the fridge, and allow to set for at least 2 hours before serving.

Notes

  • The mousse will hold up fine if you prepare it a day ahead.
  • Cream of tartar helps to get the most volume out of the aquafaba, and stabilize the mousse. Here's how it works if you're curious.

https://cnz.to/recipes/desserts/aquafaba-chocolate-mousse-recipe/

Aquafaba Chocolate Mousse

  • Patty Baker

    I have been wanting to try this, but, was worried about taste.

    • It didn’t bother me one bit. I think whatever hint may remain is “hidden” by the chocolate!

  • Alison Henry

    My new plan for the morning: roast some chickpeas, and make this!

    • Yum! I actually have a post about roasted chickpeas in the works as a follow-up. ^^

      • Alison Henry

        This morning they were flavoured with Shichimi Togarashi. I also often do cumin, cayenne and nutritional yeast. So many possibilities! I ended up with 8 small servings of mousse – I think my kids are going to be pretty excited to have dessert tonight!

  • May

    I saw a recipe using this for some macarons. When I first heard of it, I was wondering how it would work and taste. I guess if it whips up like egg whites, then it should work in recipes that call for egg whites. Might be worth and experiment or two for the blog.

    • What a good idea! Please come back and share a link if you post about it.

  • Michelle McMillen

    OH MY GOODNESS! I HAVE TO TRY THIS! (And fortuitously, I just bought several cans of chickpeas!) This is the first I’ve heard of aquafaba; flabbergasted!

  • Jolivore

    I think the word you were looking for is “viscous”. Snot is the lumps and the mucus together.

  • Melanie

    I must try this! I’ve often wondered if there weren’t a way to use the liquid from cooking chickpeas instead of from the canned. Thank you, Clotilde!

  • Gigi

    Thanks for post this! I tried something similar and a pinch of cream of tartar and had
    satisfactory results but peaks could have whipped creamier and wasn’t
    sure how to solve it. I’m trying your 1:1 ratio of equal parts brine and
    chocolate. I also added a bit of vanilla bean extract to mine to
    further mask the legume aroma even though it was faint but I like the simplicity of your recipe.

  • skyisblu

    Do you think the results would be the same with the liquid from other canned legumes? Not necessarily taste-wise, but in the fact that the liquid whips up like egg whites?

    • Apparently it works with any and all kinds of legumes. Color me fascinated. ^^

  • Tanvel

    I never buy canned food. I use chick peas quite frequently but I soak them overnight and cook them next day. They never have that ugly liquid you describe.

    • My understanding is that the “ugly liquid” is simply a concentrated version of the cooking liquid one gets from cooking chickpeas at home. And apparently you can make aquafaba from dried chick peas — here’s the method outlined if you want to try it.

      • Annabel Smyth

        Ooh, thanks! I far prefer to cook my chickpeas from scratch (not foodie snobisme or anything, just a matter of taste) and was wondering if one could make aquafaba from it… must try.

  • paula

    Definitely trying this! Now I just have to find organic canned chick peas. Will let you know how it turns out.

  • NotJoking

    Wow! I’m going to make this soon! What a wonderful idea. Wish I’d known about this years ago.

  • Beastie

    this is just crazy, insane but looks delicious :)

  • EUREKA. This looks so good, need to try it!

    http://whenhealthymettasty.com

  • I love your recipes <3. Btw, I like fllowing blogs by subscribing to their feed via Live bookmarks (with Firefox). I wonder, there goes something wrong if I try to subscribe to your blog: the latest post is from 1st October 2015. Has there been some kind of a change after that?

    • Thanks Yukiko! I’ve just emailed you to get more detail about the difficulties you’re experiencing. Let me know if you don’t get the email!

  • Fantastic news, Clotilde! I had been associating aquafaba, in my mind, only with meringues. I can’t wait to add this to my AIP diet recipe stash, Clotilde. It’s always SO exciting to have another food to look forward to on such a strict autoimmune diet. I’ll let you know how it turns out. Cheers!

    • Aren’t legumes a no-no on the AIP though? I imagine some of the starches from the chickpeas find their way into the liquid… What do you think?

      • Yes, you’re absolutely correct, Clotilde! The AIP diet eliminates legumes and grains (and many other foods). Thanks for pointing that out so your readers don’t get confused by my misleading comment. It would have been more clear had I called aquafaba an AIP-reintro in my diet. I have finally reintroduced legumes successfully, and white rice, although I still don’t tolerate many other foods. The AIP diet is very limiting, but has been extremely helpful in calming my autoimmune symptoms. Thanks for catching that misinformation on my part!

        • Thank you for the clarification! Aquafaba would indeed sound like a good reintroduction phase food. Best of luck with the process — it’s wonderful that it helped you gain clarity.

          • You’re welcome, and thank you! :)

  • Kim W

    “Well, as it turns out, this chick pea brine has properties remarkably similar to those of egg whites: it’s a snot-like (graphic! sorry!) liquid that’s full of protein…”

    Oh hey! That probably explains why I was able to use that as the sauteeing oil last weekend when I was camping and forgot to bring olive oil.

    …I think the channa masala I was making counts as vegan, as well, and was nothing more than a chopped onion sauteed with garam masala and then simmered with some chopped tomato, with the chick peas added towards the end; tasty, fast, and most likely equally as do-able in a proper kitchen as it was over a campfire in the Catskills. :-)

    • How resourceful! Necessity truly is the mother of invention, especially when you’re out camping. >_<

  • yannka

    What a fantastic tip! I’m not a vegan but I am thrilled about the idea of raw egg-free chocolate mousse.
    Do you know if other canned bean liquids work too? Or is it just the chickpeas?

    • yannka

      sorry, just found a similar question below already answered

  • Stephanie Hofielen

    I made this for a small dinner party and sneaked a taste, which grew into a whole dish full, of this wonderful mousse. Superb. You would never know it is not the egg/non vegan version. I used the liquid from a tin of organic chic peas and it whipped up beautifully with the help of some cream of tartar. The only mod was I subbed 1 TBSP of cocoa powder for the cacao nibs – the nibs were way too expensive for the 1TBSP needed for the recipe (since I’ve given up sugar I don’t bake much). Well done Clotilde. As always your recipes are delicious. Thank you.

  • I just made your recipe! It’s fabulous. I opened the can of organic chickpeas that I bought today (on sale :) and thought, “There is no WAY this will work. It looks more watery than the usual slimy stuff that comes in a can of chickpeas”. But it worked, and whipped to snowy, soft peaks (I used lemon juice instead of cream of tartar). I’m not particularly skilled with mixing chocolate and foamy things, so there were some unincorporated bits of the recently melted chocolate. It was all wonderful. Next time I make this, what might I do to get ALL of the chocolate evenly dispersed?

    • Great to hear, Gwendolyn! I think the key is to incorporate the chocolate in three additions, using wide gestures, scraping down to the bottom of the bowl.

      • I’ll give it another go (with pleasure)! Three additions. Wide gestures. I can do that :)

  • Betty

    Just had to write and say thanks for this article. I’m eating mine as I write this! I had read about aquafaba in the NYT and was curious about it. I’ve tried the aquafaba mayo by Sir Kensington too and it’s good but airier than normal mayo. When I saw your chocolate mousse, I thought I’ve got to try it sometime. Well, last night I used a can of chick peas so I had the liquid to try. Mine did whip up as nicely as cream would but it looked decent. Although the end product is light and tasty, I must have done something wrong because I taste small bits of chocolate. I think my melted chocolate started to get solid as I mixed and folded. It’s tasty enough to try again next time I have the liquid to make aquafaba!

    • Thank you Betty! The mayo sounds intriguing, I’ll have to give it a try.

  • Nathalie d’Abbadie

    I have reread this article half a dozen times, each time thinking how delicious the mousse looks and how I just HAVE to try it! Hopefully I will find time this weekend, I just bought a big can of chickpeas last night :) Thanks for the inspiration!

    • Please let me know if you get to try it!

      • Nathalie d’Abbadie

        I made them this weekend! They were very good, I would never had guessed they didn’t contain egg whites. I did find the mousse lighter and more prone to melting then a non-vegan chocolate mousse after having whipped the aquafaba for a good 5-6 minutes and using lemon juice instead of cream of tartar. I will add more cacao nibs next time, yum!

        • That’s great to hear, Nathalie! I have to say my mousse was incredibly stable. Perhaps it’s the cream of tartar that makes a difference?

          • Nathalie d’Abbadie

            Maybe that’s the reason! I’ll have to give them a go with the cream of tartar then :)

          • Let me know!

  • Jordan Bacon

    I made the mousse last weekend with homemade aquafaba. I didn’t reduce the chickpea cooking liquid enough so they didn’t whip as well as they should have, however, the end product was still absolutely delicious. I topped it with a little dollop of whipped coconut cream, then scattered the nibs over the top. I had guests asking if there were any extras for them to take home! (Actually, there would have been, had I not done a thorough taste-test beforehand to ensure my guests would enjoy them.)

    • Ha ha, that’s so lovely to hear, Jordan. I love the idea of the whipped coconut cream on top. A delicious way to gild the lily for sure!

  • Katie Lilley

    I’ve made this twice now, and whilst it is completely delicious both times the chocolate has seized when I add the first lot of aquafaba. What am I doing wrong?

    • I wonder if it’s the quality of the chocolate? I use couverture chocolate, which has a higher percentage of cacao butter than regular, eating chocolate.

      • Katie Lilley

        I don’t think so, I’m using couverture as well. How cool do you let the chocolate get before you mix the two together?

        • As a rule, I only heat chocolate to the point of melting, and usually take it off the heat before it’s entirely melted so the residual heat finishes the job. So it’s not very hot when I combine it. Does that help?

          • Katie Lilley

            Hmm, I’m just going to have to keep trying. My husband will be devastated! Even though it’s not completely smooth it is still fab. As are all of your recipes by the way. I’m currently making the spiced carrot and almond soup for my café customers, and they already have the bulgur wheat, carrot and beetroot salad on offer for lunch. Thank you for all the wonderful ideas xx

          • Thank you Katie, that’s lovely to hear! Do you want to share a link to your café so people can know about it if they’re local?

  • Annemette Callesen

    Finally came around to try this – it’s in the fridge right now, and even though it doesn’t look as solid as yours (used lemon juice) it is extremely tasty! I bet no one at dinner tonight will be able to guess how I made this! I love it! And in a way, I don’t find it so weird it worked, thinking about the amount of protein in chick peas and in egg whites, just fascinating – and interesting no one came up with the idea before! I love it! Waste no food, no need to feel bad about not being able to find free-range pasteurized egg-whites, win-win! Now, I just have to get over the thought of how many litres of aqua faba I have poured down the drain…

    • Ha ha, I agree! So many missed opportunities to make chocolate mousse. :) I hope your guests enjoyed it! Did you find it had set a little more after refrigeration?

      • Annemette Callesen

        It did, it was actually very firm, and very tasty, and, of course, no one could guess what it was : )

  • kk, parent

    Coming late to this post, but if you are still responding to questions… I don’t have a stand mixer or electric whisk, but I was recently given a Vitamix for my birthday (!). Could I whip the aquafaba in that? If so, any tips?

    • The Vitamix does a lot of things, but I don’t think it works to beat egg whites or aquafaba into a mousse. But it’s doable with a manual whisk and some patience!

  • Wow!! this dish looks so yummy, I love chocolate so i am dying to taste this dish. I can’t wait, i will make it my self..

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.